Description
A simple recipe for tender beef and mushrooms in a creamy sauce, cooked slowly in a slow cooker.
Ingredients
Scale
- 2 pounds beef sirloin or round steak, cut into 1-inch strips
- 1 large onion, sliced
- 8 ounces cremini mushrooms, sliced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 12 ounces egg noodles
Instructions
- Place the beef strips, onion, and mushrooms in the slow cooker.
- In a separate bowl, mix the cream of mushroom soup, beef broth, thyme, salt, pepper, and Worcestershire sauce. Pour this mixture over the beef and vegetables.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- About 30 minutes before serving, mix the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker.
- Cook for the remaining 30 minutes, stirring occasionally, until the sauce thickens.
- Stir in the sour cream until fully combined. Do not boil after adding sour cream.
- Cook egg noodles according to package directions.
- Serve the beef stroganoff mixture over the cooked egg noodles.
Notes
- For a richer flavor, sear the beef strips in a skillet before adding them to the slow cooker.
- If you do not have beef broth, you can substitute with water and a beef bouillon cube.
- Prep Time: 15 min
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 serving (without noodles)
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 35
- Cholesterol: 95
Keywords: slow cooker, beef stroganoff, beef, mushrooms, cream sauce, easy dinner, comfort food